SWEET ORANGE CHIFFON CAKE tall and fluffy, easy and quick to prepare, perfect bundt cake for breakfast or snack for the whole family.
A delight, the sweet orange chiffon cake, a very soft cake that is very simple to make, also ideal for children and it is butter-free.
A cake I love for its softness, it stays soft as a pillow the sweet orange chiffon cake is a true pleasure for the palate
Join me in the kitchen today there’s the sweet orange chiffon cake!
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients
- 1 3/4 cups All-purpose flour
- 2 cups Powdered sugar
- 6 Eggs
- 1 packet Baking powder
- 1/2 cup Sunflower oil
- 3/4 cup Orange juice
- 1 Orange zest
- 1 1/2 Lemon juice
Preparation
Separate the yolks from the whites, whisk the whites with 1/3 cup of powdered sugar and the lemon juice or cream of tartar.
Transfer the egg whites to a bowl, add the yolks with the remaining sugar, and whisk well.
Gradually add the sifted flour and baking powder alternating with the orange juice and oil.
Also add the zest of one grated orange.
At this point, you can manually add the whipped egg whites, folding gently from bottom to top.
Pour the mixture into a 9.5-inch chiffon cake pan and bake in the preheated oven at 320°F for 25-30 minutes.
If you don’t have the pan, you can use a greased and floured bundt cake pan.
The chiffon cake pan should not be greased and floured.
Remove the cake from the oven and invert the pan, leave it inverted until it comes out by itself.
Bon appétit
Arte in Cucina recommends
Sweet Orange Chiffon Cake Tall and Fluffy, easy and quick to prepare.
If you don’t have the pan, you can use a traditional cake tin.
The chiffon cake pan should not be greased or floured.
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